Gluten Free Stuffed Naan Workshop

You are invited to my gluten free naan workshop!!

Dear friends,

This beautiful lightening quick-to-make bread is the star of the meal. Yes, I know you’ve roasted a chicken or grilled the steak but this little flatbread that doesn’t even touch an oven will be the bite that lingers in your mind. The dough, stretchy, strong, and simply yeast-free envelops a tasty combination of herbs and scallions. Reminiscent of spanakopita the Greek spinach and feta flaky pastry but oh so much simpler.

I’m teaching these wonderful easy and delicious breads that DO NOT require heating the oven in my workshop for paid subscribers on Sunday July 7th at 11am Central Time Zone (See what time that is where you live HERE). The recipe and the Zoom link are included below for paid subscribers.

We’ll make both naan and stuffed naan in the class. All paid subscribers will receive a digital copy of the class, so if you can’t make it at that time you’ll be able to take the class at your leisure.

These delightful breads are substantial enough to stand on their own or with a salad or roasted red pepper soup as a meal. As

Michelle Albanes-Davis

said “Every meal became a wrap, a mezza platter nosh fest, or some kind of folded sammie” when you have a great flatbread recipe. You can even stuff them with spiced meatballs as my family did for a quick patio meal.

The recipe begins with making a psyllium gel - the basis of strength in this recipe. Instead of crumbling under the weight of the filling as gluten free breads often do we create a network strong enough to hold in the herbal cheese-filled melange.

I always highly suggest that people bake by weight when baking gluten free, but I know I will not win everyone over, I have included both volume and grams here except for one. Psyllium varies widely in how much it weighs per Tb by brand (some are ground very finely and some are not) you can check the nutritional information on the package of your brand to tell you how much a Tb weighs. If you’re searching for this ingredient in the store, check the supplements section, I often find it there.

In my kitchen I like to put down a piece of parchment on a big table I have right in the middle, it’s only a quick step from the stove where I heat a cast iron griddle pan to quickly cook these on both sides, before transferring to a waiting large plate. Sometimes in beautiful weather, I’ll set my cast iron griddle pan on the grill and cook them there. It’s beautiful amongst the fruit trees and I don’t heat the house.

As for the flavors the cheese is key here, it’s well worth buying the good feta in a block, not the pre crumbled drier sort. I’ve spent quite a bit of my adult life visiting Balkan countries, where this type of cheese is the default and pre-crumbled would never be considered so I’m sure I’m biased.

Happy Baking,

Rachel

I do this workshop in good faith that you won’t sign up for one month and cancel - for the price of a fancy coffee a month, I sure try to make your hard-earned dollar go far here at Next Level Gluten Free! Also, what if you invested in yourself for a year? You’d end up with a lifetime of delicious gluten free food instead of just good enough.

If you’d like to attend the workshop but don’t want to become a paid member no worries! You can sign up for the class right here - replay included if you can’t make it live.

Below is the zoom information for the live workshop, as well as the recipe so you can bake or follow along if you’d like. The replay will also be sent to paid subscribers after the workshop.

Next Level Gluten Free recipes are tested over and over and scientifically work! I walk you through them in an approachable way, so that you succeed in the kitchen. Upgrade to a paid membership and live a more delicious gluten free life.

Below is one of my signature recipes and what we will use in our workshop!!

If you’re cooking along please pull out all of the ingredients and have them ready to go, along with a stand mixer or large spoon and bowl, a fork, a rolling pin, extra gluten free flour, a large cast iron or nonstick pan, and a spatula (flipper type).

If you’re looking to learn the technique but leave them unfilled, or fill them with something else, we’ll talk through all of it during the workshop!!

Feta, Dill, and Scallion Stuffed Gluten Free Flatbread